Posted on Tue December 17, 2013 in Good food.

 Makes one very generous portion
· 1 tablespoon butter, softened
· 1 large egg
· 1/2 teaspoon vanilla extract
(or 1 teaspoon+ if you love vanilla)
· 2 tablespoons granulated sugar
(or 3 tablespoons if you want it sweeter)
· 1/4 cup all-purpose flour
· 1 teaspoon baking powder
· 1/2 teaspoon cinnamon
· 2 to 3 tablespoons strawberries, diced (Halve or quarter your berries as desired)

In a medium bowl, combine all ingredients (except strawberries), and whisk until batter
is just smooth, but do not overmix. Gently fold in the strawberries. Prepare a mug by
spraying it very well with cooking spray and pour batter into mug, taking care that there
is plenty of room for growth. The batter/cake will nearly double in height in the
microwave so select a large mug and do not fill more than halfway. (You may have
leftover batter or you may get two mugcakes from this recipe, but don’t overfill or you
will have a big mess) Microwave on high for 75 to 90 seconds, or until done. Microwave
cooking times vary widely and I suggest standing in front of the microwave the entire
time. It could be done in 60 seconds, it could take 2 minutes; it’s very hard to say but
mine took about 90 seconds. While the mug cake is cooling, make the glaze

Vanilla Buttercream Glaze

· 1 tablespoon butter, melted
· 1/4 cup powdered sugar
· 1/4 teaspoon vanilla extract (or 1/2 teaspoon+ if you love vanilla)
· 1 tablespoon+ cream (or milk)
· Combine all ingredients (except for cream) in a small bowl and whisk, adding
the cream based on desired consistency of glaze. Spoon glaze over the mugcake
while it’s in the mug and allow glaze to soak and permeate into the cake. Or, remove
cake from the mug by running a knife around the sides and inverting it onto a plate
and spooning the glaze over it.